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Beef Manhattan with tender roast beef, rich gravy and mashed potatoes
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Printable Slow Cooker Beef Manhattan Recipe

This Roast Beef Manhattan is classic Midwestern comfort food made with tender chuck roast and rich gravy. Serve the shredded beef and savory gravy over white bread with a bed of creamy mashed potatoes.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main
Cuisine: American
Keyword: beef manhattan recipe crockpot, crockpot beef manhattan, roast beef and mashed potatoes, roast beef manhattan recipe, slow cooker beef manhattan
Servings: 6 people
Author: Gwen@SlowCookerKitchen.com

Ingredients

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 2 cups beef broth
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 8 slices white bread
  • 4 cups prepared mashed potatoes

Instructions

Slow Cooker Manhattan Hotshot

  • Season the chuck roast with salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Sear the roast for 3–4 minutes per side, until browned.
  • Transfer the seared roast to the Crock Pot.
  • Add a splash of beef broth to the skillet and scrape up the browned bits from the bottom of the pan.
  • Pour the broth into the slow cooker.
  • Add the remaining beef broth, brown gravy mix, and onion soup mix.
  • Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
  • Shred the beef and stir it into the rich gravy.
  • Serve over white bread with creamy mashed potatoes and additional gravy spooned over the top.
  • Optional Slow Cooker Step
  • For a simple recipe with minimal effort, skip searing the roast and place it directly into the Crock Pot with the broth, gravy mix, and onion soup mix.

Instant Pot Beef Manhattan

  • Select Sauté and heat the olive oil.
  • Season the roast and sear for 3–4 minutes per side.
  • Remove the roast and set aside.
  • Pour in the beef broth and scrape the browned bits from the bottom of the pot.
  • Add the brown gravy mix and onion soup mix and stir well.
  • Return the roast to the Instant Pot.
  • Lock the lid and cook on HIGH pressure for 60 minutes.
  • Allow a 15-minute natural pressure release, then carefully release the remaining pressure.
  • Remove and shred the tender beef.
  • Return the shredded beef to the gravy and serve over white bread and mashed potatoes.

Dutch Oven Beef Manhattan

  • Preheat the oven to 325°F.
  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Season the roast and sear for 3–4 minutes per side.
  • Remove the roast and reduce the heat to medium.
  • Add a splash of beef broth and scrape the browned bits from the bottom of the pan.
  • Add the remaining broth, brown gravy mix, and onion soup mix.
  • Return the roast to the Dutch oven and cover.
  • Bake for 3–3½ hours, or until the beef is fork-tender.
  • Shred the beef and stir it into the gravy.
  • Serve over white toast with mashed potatoes and gravy.

Stovetop Beef Manhattan

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Season and sear the roast for 3–4 minutes per side.
  • Add the beef broth, scraping up the browned bits.
  • Stir in the brown gravy mix and onion soup mix.
  • Bring to a gentle simmer.
  • Reduce to low heat, cover, and cook for 3–3½ hours.
  • Turn the roast occasionally and add a splash of broth if necessary.
  • When the beef is tender, shred it and return it to the flavorful gravy.
  • Serve with white bread and creamy mashed potatoes.

Freezer Meal Instructions

  • Add the beef chuck roast, brown gravy mix, and onion soup mix to a freezer-safe bag.
  • Remove as much air as possible, seal, label, and freeze for up to 3 months.
  • Do not add the beef broth, olive oil, bread, or mashed potatoes before freezing.
  • Thaw overnight in the refrigerator. Add the contents to the slow cooker with the beef broth and cook according to the slow cooker directions.
  • Freezing Leftover Beef Manhattan
  • Cool the shredded beef and gravy completely. Transfer to an airtight container and freeze for up to 3 months.
  • Thaw overnight in the refrigerator and reheat over low heat, adding a splash of beef broth if the gravy becomes too thick.
  • Prepare fresh mashed potatoes and toast when ready to serve.

Notes

Optional additions:
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
Fresh parsley for serving
Cornstarch and cold water for thicker gravy
Garlic toast or garlic bread instead of white bread
For the best results, use a beef chuck roast. Rump roast also works. But chuck is my first choice for slow cooking. It becomes especially tender and easy to shred.